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Coffee Ice Cream

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Coffee Ice Cream
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Coffee Ice Cream

Added by: on Dec 17th, 2010
Espresso coffee ice cream, we serve this with milk wafers.
Rating:
5
Prep Time:
20 min
Cook Time:
6 h
Ready In:
6 h 20 min

Servings

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Original Recipe Yield: 14 servings (1 kg)
 

Ingredients:

  • 315 g (10.65 fluid ounces) whole milk
  • 195 g (6.59 fluid ounces) whipping cream
  • 60 g (2.12 ounces) powdered milk
  • 140 g (4.94 ounces) dextrose
  • 60 g (2.12 ounces) superfine sugar
  • 25 g (0.88 ounce) invert sugar
  • * 5 g (0.18 ounce) ice cream stabilizer (optional)
  • 200 g (6.76 fluid ounces) espresso
Nutrition Facts
Coffee Ice Cream

Servings Per Recipe: 14

Amount Per Serving

Calories: 146

  • Total Fat: 7.1 g
  •     Saturated Fat: 4.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 25.5 mg
  • Sodium: 33.1 mg
  • Total Carbs: 19.2 g
  •     Dietary Fiber: 0 g
  •     Sugars: 18.7 g
  • Protein: 2.1 g
VIEW DETAILED NUTRITION

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Directions:

1

With a hand blender, mix the milk, cream, powdered milk and dextrose until smooth. Put into a pan and bring to 1O4°F (40°C). Whisk in the sugars and stabilizer, if using. Bring up to 185°F (85°C), take off the heat, then cool as quickly as you can, so that you don't encourage bacteria.

2

When the mixture is cold, mix in the espresso. Put into the fridge for 6 to 12 hours.

3

Put into an ice cream maker and churn according to instructions.

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Ratings & Reviews:

Serena

Serena

By: Serena on May 9th, 2012
Rating:
0

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